Traditional Quince Jelly with Walnuts | Aromatic Autumn Dessert
(0)
70 min
Under an hour
Sezamo
Pelteaua tradițională de gutui cu nucă este o bijuterie a cămării românești de toamnă: un jeleu rubiniu translucid, aromatizat cu lămâie și scorțișoară, îmbogățit cu bucățele crocante de miez de nucă rumenită.
Ingredients
Preparation method
Preparing the fruit and decoction
Wash the fresh quinces thoroughly to remove the characteristic fuzz from the skin. Cut them into quarters and then into large cubes, keeping the peel and cores with seeds, as they contain the highest amount of natural pectin.
Place the quince pieces into a large pot, add the still water, and bring to a boil over medium heat for about 40-45 minutes, until the fruit is completely softened and the liquid becomes fragrant and lightly pink.
Straining and setting the jelly
Strain the liquid through a fine sieve lined with clean cheesecloth, letting the juice drain freely without pressing the fruit, so that the jelly remains crystal clear.
Chef's tip
Do not discard the quince pulp left over after straining the juice; you can puree it finely with a little sugar to make a delicious quince paste or marmalade.
Do not squeeze the cheesecloth while the fruit is draining, otherwise the pulp will pass into the liquid and the jelly will lose its amber clarity.
15 min
Under an hour
